Chicken Gordon Bleu

Delight in our Chicken Cordon Bleu - tender chicken breasts filled with ham and melted cheese, creating a flavorful and satisfying classic dish.

45 Mins
3 Serving(s)
  1. 4 (about 450g) chicken breast fillets
  2. 4 (60g) mozzarella cheese slices
  3. 4 (about 100g) ham slices
  4. 60ml (1/4 cup) cake flour
  5. 3ml (1/2 tsp) Spur Texas Seasoning
  6. 3ml (1/2 tsp) Spur Seasoning Salt
  7. 1 extra large egg
  8. 125ml (1/2 cup) Spur Salad Dressing
  9. 125ml (1/2 cup) coarse breadcrumbs
  10. 200ml (1 sachet) Spur Cheddamelt Sauce or Spur Cheese sauce.
  1. Cut a pocket into each chicken fillet.
  2. Wrap the cheese with ham, as this helps to stop the cheese from melting out, and place inside the pockets.
  3. Close and secure the pocket with two toothpicks.
  4. Roll in flour mixed with Spur Texas Seasoning and Spur Seasoning Salt.
  5. Whisk the egg and Spur Salad Dressing together. Dip chicken into egg mixture, then into the breadcrumbs.
  6. Transfer to an oven tray and drizzle or spray with oil.
  7. Bake in a preheated oven at 180°C for about 30 minutes, or until golden brown and cooked through.
  8. Remove toothpicks and cut into slices.
  9. Serve with warm Spur Cheddamelt Sauce.
  1. You can use any cheese and seal with extra toothpicks.
  2. If you do not like cheese melting out, use a hard cheese like Emmental.
  3. Pan-frying the chicken is an alternative to oven-baking it.
  4. Instead of making a pocket for filling with ham and cheese, flatten the chicken, layer ham and cheese and roll into a log.
  5. Garnish with fresh herbs or chopped red peppers, if preferred.


Texas Steak Spice


Salad & French Fry Dressing


Cheddamelt Sauce